Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 qts/3 l water
- 1/2 lb/250 g lentils
- 1 onion
- 2 garlic cloves
- 2 tablespoons oil
- 1 bay leaf
- 1 grated carrot
- 1 teaspoon flour
- 1/2 teaspoon dry thyme
- salt
Directions
Pick the lentils over, wash and pre-soak in tepid water the night before cooking.
In the morning, throw away the water and set to boil with 3 qts/3 l cold water, finely chopped onion, bay leaf and the garlic cloves.
When the lentils are almost done, add salt and grated carrot fried in oil and mixed with a half teaspoon of thyme.
Dust the flour over the soup and mix it. Let boil for 5 more minutes. Serve warm.
Category:Moldovan Recipes
Category:Moldovan Soups